My first batch was with champayne red star dry yeast. I'll assume that this will be on the dry side as this seems to be the educated consensus.
I also have sweet mead wine yeast, white labs, #WLP720. So my next batch tomorrow will have this.
I've read that adding honey, sweetening later after racking, and the flexibilty you have with mead, allows much manipulation. But I'd like to get the mead to where I would like, without much of the after the fact manipulations. If this is even possible.
So what yeast are you using? Which for medium, or sweet?